Ingredients
3-5 pounds beef, “stew meat” or chuck roast, cut into 2 inch cubes
1 tsp salt
1/4 tsp pepper
1/2 Cup flour, or as needed
2 Tablespoons vegetable oil.
4 russet potatoes, peeled and cubed
1 quart water, or to cover
1 large onion, coarsely chopped
1 can (15 oz) stewed tomatoes
1 can (15 oz) tomato sauce
2-3 carrots, peeled and sliced
1/2 cabbage, coarsely chopped (optional)
2 bay leaves
1 Tablespoon dried oregano leaves
Preparation
Place cubed beef on a board (same board that you cut it up on). Season with salt and pepper (or to taste). Sprinkle flour over meat and evenly distribute until meat is lightly coated on all sides. Heat large heavy pot and add oil to pot when it is medium hot. Add prepared beef to the pot and lightly brown. Add potatoes to the pot and add water to just cover the beef and potatoes. Bring to a boil then lower heat to medium and simmer for about 20 minutes, or until potatoes are cooked. Add the rest of the ingredients (stewed tomatoes, tomato sauce, vegetables, seasonings). Bring to a boil again and then turn heat to medium low and simmer for 1- 2 hours or until the vegetables are cooked and the beef is tender. Taste and add salt and pepper or other seasonings as desired.
